: FOR THE MARINADE: Place the tenderloin in a shallow glass pan. Combine marinade ingredients and mix well and pour over the meat. Cover and refrigerate several hours or overnight. FOR THE PEAR RELISH: Combine pear relish ingredients in a glass dish and mix well. Adjust seasonings to taste. Chill thoroughly. FOR THE BALSAMIC RUM SYRUP: Combine the sugar and water in a saucepan. Heat, stirring until sugar is dissolved. Bring mixture to a boil; boil until reduced to 1/4 cup. Add balsamic vinegar; reduce to 2/3s cup. Remove from heat and stir in rum. Keep warm. To serve, drain the pork. Season with salt & pepper. Grill until medium-well done. Arrange on serving plates. Drizzle with balsamic rum syrup. Spoon generous servings of relish alongside. Makes 8 servings.